How to Make Perfect Low-cal Chiffon Cake

Low-cal Chiffon Cake.

Low-cal Chiffon Cake You can cook Low-cal Chiffon Cake using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Low-cal Chiffon Cake

  1. You need 6 of Egg whites.
  2. You need 60 grams of Sugar.
  3. Prepare 2 tbsp of Lemon juice.
  4. Prepare 100 grams of Cake flour.
  5. It’s 1 of and 1/2 teaspoon Baking powder.
  6. You need 3 of Egg yolk.
  7. Prepare 30 grams of Sugar.
  8. It’s 60 grams of Plain yogurt.
  9. You need 20 ml of Vegetable oil.

Low-cal Chiffon Cake instructions

  1. I used artificial sugar instead of sugar, shortening and low-cal oil instead of vegetable oil, and bottled organic lemon juice instead of lemon juice. For the flour, I used organic cake flour from Hokkaido prefecture..
  2. In a big bowl, add egg yolks and 30 g of sugar. Whisk using a hand mixer until it turns white. Then add the yogurt and lemon juice..
  3. In a separate bowl, add the egg whites and whip. When they become smooth add 60 g of sugar in 2-3 batches. Whip until stiff peaks form..
  4. Add vegetable oil to the Step 2 bowl and add the sifted dry ingredients..
  5. This is how it looks like when everything has been well mixed..
  6. Add the egg whites in 2-3 batches and mix gently..
  7. Pour the batter into an ungreased pan. Bake for about 30 minutes in a preheated oven at 180℃. When it's baked, turn the pan up side down to cool..
  8. Run a palette knife around the pan to remove the cake. Top with a small amount of powdered sugar instead of cream. If it's not sweet enough, add raisins to the batter..

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